vegetarian Archives - Page 3 of 13 -

December 10, 2015

Ricotta Goat Cheese Polenta Bake with Mushrooms, Greens, and Caramelized Onions

December seems to be an especially tricky month for finding balance. There is so much joy, so much celebrating, so much wonder. Yet there’s also an inevitable busyness that leads to such a frantic pace of life, which seems so contrary to what this season is supposed to be about. Eating in balance is also difficult when all I want to do is bake holiday goodies all day long. This polenta dish provides at least some balance– a little savory to counter all of the sweet. It’s simple enough for busy days and nourishing enough to compensate for having a bit too much dessert. The caramelized onions, mushrooms, and greens along with some fresh thyme make an excellent trio; the ricotta and goat cheese add a touch of creaminess, just enough to make it slightly indulgent but not overly so. The key to perfectly creamy polenta is cooking it over low heat for at least 30 minutes, stirring occasionally and gradually adding more water. While 30 minutes may seem a bit laborious, it’s just enough time to caramelize the onions, soften the mushrooms, and wilt the greens while the polenta cooks. Afterwards with some quick assembly, it all melds together in the oven with mounds of soft and melty ricotta and goat cheese. It’s perfect for chilly evenings gathered around the table with loved ones and friends.

October 1, 2015

Roasted Delicata Squash with Baby Kale and Balsamic Molasses Vinaigrette

Our most recent weekend was filled with visits to the cider mill and apple orchard and the apple pie and crisp baking has begun. It feels good to be settling into these cooler autumn days. Now that squash season is upon us, the number of squash from our CSA have been piling up on our kitchen island and yesterday I decided it was finally time to start doing something with them. I began with the delicata squash– oblong, beautiful, and especially wonderful because you can keep the skin on for eating. It’s roasted to draw out the sweetness, along with some red onions, then tossed together with some tender baby kale, crispy radishes, toasty pepitas, and tossed with a balsamic molasses vinaigrette. Happy fall, my friends!

September 3, 2015

Greek Quinoa Patties

Of the many cookbooks on my shelf, there are a few standouts that I’m able to read and reread over and over and always feel newly inspired. Heidi Swanson’s Super Natural Every Day is one of those books. Heidi’s writing is warm and inviting and her approach to healthy cooking is simple yet interesting and full of flavor. Here I’ve taken the quinoa patties from her book and put a little Greek spin on them. I swapped the parmesan for crumbled feta and added fresh oregano, bits of kalamata olives, and some finely chopped red onion. As the patties cook, a crisp and chewy crust forms which makes these especially wonderful. Serve along with some whole grain pita and a generous dollop of tzatziki.

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